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Ingredients Thistle Mint Parsley Fennel Zucchini plant tops Silverbeet Amaranth Burghul Onion Olive oil Pastry Salt Optional Other wild greens THISTLE PASTY – Thistle, mint,
Ingredients Stinging nettle Silverbeet Mint Parsley Radish leaves Dandelion Fennel Rape Flour Polenta flour Olive oil Salt Optional Other wild greens Stinging nettle, silverbeet, mint,
Ingredients Zucchini / Marrow Spring Onions Onion Parsley Mint Fennel Olive oil Flour Polenta Burghul Optional Silverbeet Zucchini flowers Zucchini young shoots Notes Rice
Ingredients Tomato Garlic Onion Fresh or Dry Mint Olive Oil Salt Optional Cucumber Green Peppers Purslane Chop tomatoes. Chop garlic and … onion. Add
Ingredients Thistle Onion Garlic Lemon Olive Oil Salt Notes: Other greens such as Dandelion, Chicory or a combination of wild greens are prepared the same
Ingredients Rocket Coriander Cabbage Tomato Onion Garlic Lemon Olive Oil Salt Notes: Salad is often done without cabbage. Being an Autumn/Winter salad, it doesn’t always
Ingredients Purslane Tomato Cucumber Onion Garlic Lemon Olive Oil Salt Young shoots with broad leaf and medium leaf varieties. Purslane self sown around cucumbers.
Ingredients Potato Cucumber Spring Onion Radish Parsley Purslane Onion Garlic Lemon Olive Oil Salt Boil potatoes – ready when knife easily slices through. Peel potatoes.
How to make a traditional beetroot salad. Ingredients Potato Beetroot Cucumber Tomato Onion Garlic Parsley Lemon Olive Oil Salt Boil beetroot – ready when knife
Ingredients Beetroot Garlic Lemon Olive Oil Notes: Garlic and Beetroot are good companions Cook beetroot leaves in boiling water until soft. Beetroot leaves cooked.
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